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Gallery
Recipe Summary
Yield: Makes about 8 cups
Ingredients
Ingredient Checklist
1 3/4 cups granulated sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites, room temperature
Gallery
Recipe Summary
Yield: Makes about 8 cups
Gallery
Recipe Summary
Yield: Makes about 8 cups
Recipe Summary
Yield: Makes about 8 cups
Yield: Makes about 8 cups
Makes about 8 cups
Ingredients
Ingredients
- 1 3/4 cups granulated sugar
- 2 tablespoons light corn syrup
- 1/4 cup water
- 6 large egg whites, room temperature
Directions
Bring 1 1/2 cups sugar, the corn syrup, and water to a boil, stirring until sugar has dissolved. Clip a candy thermometer to side of pan. Continue to cook, without stirring but washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230 degrees, about 5 minutes. Remove from heat.
Meanwhile, with a standing mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time.
Reduce speed to medium-low, and pour syrup in a slow, steady stream down side of bowl. Raise speed to high, and beat until thick, shiny, and cooled, about 7 minutes. Use immediately.
Reviews
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All Reviews for Seven-Minute Frosting for Gingerbread Town-Square Cake
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Reviews:
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Most Helpful
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All Reviews for Seven-Minute Frosting for Gingerbread Town-Square Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
